Vegan Caesar Salad with Homemade Sourdough Croutons

For the Croutons:

1. Preheat your oven to 350 degrees F (175 C) and line a baking sheet with parchment paper; set aside.
2. Cut 2-3 slices of sourdough bread into 3/4 inch cubes.
3. In a bowl, drizzle 2-3 tsp of olive oil evenly across the bread cubes.
4. Season with salt, pepper, garlic powder, Italian seasoning, and grated vegan parmesan cheese, then toss to coat.
5. Spread the seasoned bread cubes out across the baking sheet and bake until golden brown, flipping halfway through (usually takes 10-15 minutes). Check them often to ensure they don’t burn.

For the Dressing:

1. Combine 3/4 cup of soaked cashews, 1/4 cup of olive oil, 1/4 cup of water, 2-3 garlic cloves, 1 tbsp of vegan Worcestershire, 2 tsp of dijon mustard, 2 tsp of capers, and the juice from 1/2 or 1 lemon in a blender.
2. Add salt and pepper to taste.
3. Blend until completely smooth. For a thinner dressing, slowly add more water or olive oil until your desired consistency is reached.

For the Salad Assembly:

1. Chop 1 head of romaine lettuce and 2 handfuls of kale.
2. In a large bowl, toss the chopped lettuce and kale with the prepared croutons and the vegan Caesar dressing.
3. Top with additional grated vegan parmesan cheese, if desired, and enjoy!.